Serves: 2
Total Calories: 159
1. On a comal, or in a heavy dry skillet (preferably cast iron), roast the tomatillos, over medium heat, turning frequently, until they are barely tender and the skins are covered with black and brown spots. At the same time, put the garlic in the skillet and roast the cloves until they feel slightly tender when pinched. The pan roasting will take about 15 to 20 minutes. The skillet may be covered for the last 2 to 3 minutes to steam the tomatillos if they don't feel a little tender when lightly pinched. Peel the outer paper skins from the garlic. Put the roasted tomatillos and garlic into a blender jar. Cover the jar and blend about 6 to 8 seconds to a coarse mixture.
2. In the same skillet used for roasting the tomatillos, heat the oil, and sauté the onion 3 to 4 minutes, until softened and beginning to brown. Stir in the oregano and cook until aromatic, about 30 seconds. Scrape the onion and oregano into the blender jar. Add the chipotle chiles and adobo sauce. Blend until smooth. Add cilantro and salt. Blend briefly. (There should still be a bit of texture.) Adjust seasoning. Transfer the salsa to a bowl. Serve at room temperature, or cover and refrigerate up to 2 days.
NOTE: Sauce will thicken as it sits. Stir it well to bring it together, and add a bit of water, if needed.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Oaxacan Green Tomatillo Sauce recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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